Japchae [잡채] – Korean Noodle Salad

잡채 You may have tasted JapChae before and enjoyed it very much or even have made some. My mother’s recipe is like no other. You will find this version to be the most delicious and visually beautiful.

In cooking various types of vegetables and meats, we know that every ingredient requires different cooking times and seasonings. This is the distinguishing element in making great tasting JapChae. Each ingredient is seasoned and cooked separately then combined together at the en

 




 
 

VARIATIONS

MEATS

Chicken Breast, Pork Tenderloin
Cut in thin strips and transfer to a bowl. Add the marinade and set aside.

1 tablespoon soy sauce
1 teaspoon granulated sugar
1 medium cloves garlic, minced
1 teaspoon, fresh ginger, grated
2 to 3 pinches freshly ground black pepper

Shrimp
Devein and slice in half from belly to back so that you have 2 halved pieces. Cut into 1/2 inch pieces.

1 teaspoon garlic, minced
kosher salt to taste
1 teaspoon sesame seed oil
2 pinches freshly ground black pepper

VEGETABLES

Celery
Green beans
Red or Green bell peppers
Asian sweet peppers

Sliced 1/8 inch thick and 3 inches long. Sauté in canola oil with pinch of kosher salt and freshly ground black pepper.

VEGETARIAN OPTION

Omit the meat from the recipe or replace it with roasted tofu. Find step by step instructions on How-To Roast Tofu.

 

Related How-To Video

 
 

Korean Noodle Salad | Japchae
 
Ingredients
  • 12 oz JapChae noodles (sweet potato noodles)
  • ½ pound Beef
  • 1 pound baby spinach, pre-washed
  • 1 pound fresh cremini and/or shintake mushrooms, or 2 oz dried shintake mushrooms
  • 1 large carrot, julienned
  • 1 large onion, cut into ¼ inch strips
  • 3 stalks green onions, green leafy part only, julienned
  • 2 to 3 medium cloves garlic, minced
  • 1 egg
  • 1 tablespoon roasted sesame seeds
  • 1 tablespoon pine nuts
  • Canola oil
Meat Marinade
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 1 medium clove garlic, minced
  • ½ teaspoon sesame seed oil
  • 2 to 3 pinches freshly ground black pepper
Noodle Seasoning
  • 2 tablespoons canola oil
  • 3 tablespoons sesame oil
  • ⅓ cup soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon freshly ground black pepper
Spinach Seasoning
  • ¼ to ½ teaspoon kosher salt
  • (start with ¼ teaspoon then add more if necessary)
  • ½ teaspoon minced garlic
  • 1 teaspoon sesame seed oil
  • pinch freshly ground black pepper
Carrot Seasoning
  • 1 teaspoon canola oil
  • ¼ teaspoon kosher salt
Mushroom Seasoning
  • 2 teaspoons canola oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 2 to 3 pinches freshly ground black pepper
Onion Seasoning
  • 1 tablespoon canola oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 2 to 3 pinches freshly ground pepper
Instructions
Prep
  1. Slice the meat, and marinate, cover and refrigerate.
  2. Blanch the spinach by soaking in boiling water. Immediately rinse in cold water and drain in a colander. Using your hands squeeze out the liquid.
  3. Peel and julienne carrots using a madoline.
  4. Slice the mushrooms ⅕ inch thick pieces. If using dried, rehydrate, rinse, squeeze and remove the excess liquid and slice. For shintake mushrooms, use only the caps and discard the stems.
  5. Cut the onions to ¼ inch thick pieces.
  6. Cut the green onions in thin strips.
Cooking
  1. Carrots-- Heat canola oil in a pan on medium high heat. Add the salt and sauté until al-dante.
  2. Onions--Heat canola oil in a pan on medium high heat. Cook for 30 seconds stirring constantly. Add the seasonings and sauté until translucent but al-dante.
  3. Meat--Sauté the meat in 1 to 2 teaspoons of canola oil for 1 to 2 minutes until well done.
  4. Mushrooms--Heat a pan on high heat. Add 1 to 2 teaspoons of canola oil. When the oil is hot, sauté the mushrooms. Add the seasonings. If using fresh mushrooms, lightly brown both sides before adding the seasonings.
  5. Noodles--When the water comes to a boil, add the noodles and cook for about 7 minutes on high uncovered (cook until the noodles are tender). Drain in a colander and rinse with cold water. Drain as much water as possible. Using kitchen scissors, cut into 4 to 5 inch sections. Heat canola oil in a pan on medium heat. Add the noodles and sesame seed oil. Toss to evenly coat the oil. Add the seasonings and combine until the noodles are evenly coated.
  6. As you finish cooking each ingredient, transfer them to a large mixing bowl side by side. Spread the cooked ingredients in the mixing bowl to the outer rim and transfer the noodles in the center. Reserve quarter of the garnish ingredients and place the rest on top of the noodles.
  7. Egg threads--In a medium sauce pan, cook the egg and cut into thin strips. Visit: How-To Make Egg Threads for step by step instructions.
Assembly
  1. Combine all the ingredients and toss to mix well, saving quarter of the egg threads, green onions, pine nuts and sesame seeds. Transfer to a serving dish. Sprinkle evenly the reserved garnishes. Serve warm.